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LAMB TOP ROUND HERB JUS
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Lamb Top Round is a difficult cut of meat to find.
We used to get ours from Gristedes in Manhattan, but now we can't find it anymore. |
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| Ingredients: |
1/4 cup Rosemary
2 T Thyme
1/2 Cup Fresh Parsley, chopped
1/4 Cup Mint Leaves
1 T minced Garlic
S & P
2 T Sweet Vermouth
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4 strips uncooked bacon, chopped
2.25 lb Lamb Top Round
1 Carrot, chopped
1 large onion, quartered
2 ribs celery, chopped
4 cups Beef Broth
1 Bay Leaf
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| Procedures: |
Line a large roasting pan with foil.
Combine the 1st seven ingredients in the food processor and process for 30 seconds to form a paste.
Reserve 2 T for the final sauce.
Add the bacon and process for another 30 seconds until fully incorporated.
Rub the resulting paste all over the lamb and refrigerate overnight.
Preheat to 450o.
Remove the lamb from the fridge one hour before roasting.
Add the veggies and the lamb to the prepared roasting pan.
Roast, uncovered, for 20 minutes.
Reduce heat to 350o and roast until the internal temp is 145o for medium-rare.
Remove the lamb, cover and rest for 15 minutes.
Transfer the pan juices and veggies to a sauce pan.
Add the broth and bay leaf and bring to a boil.
Reduce heat and, for 15 minutes, reduce the liquid.
Strain the liquid into a gravy boat and add the reserved paste.
Slice the lamb and serve with the gravy.
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| Notes: |
2009-07-11: We served this when Kate, Sal and Nico came for a weekend. They took one home with them.
2009-04-12: This will be served, for the 1st time, for Easter Dinner.
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